Sweet potato röstis with soft boiled eggs



This sweet potato rösti breakfast is a real treat, and my take on a recipe from one of Pete Evans’ paleo cookbooks. It is a satisfying brunch treat if you’ve been looking for something different.
Note: Sweet potatoes contain a lot of carbs: 17g of net carbs per 100g. Be cautious if you are on a strict ketogenic or LCHF diet.

You only need a few staple ingredients to whip up a few great-tasing röstis.

The harders part is grating the sweet potatoes. A hand-held grater gives you an excellent arm workout!
Sweet potato röstis with soft boiled eggs
Serves 2 to 3
Tools
- Grater
Ingredients
- 2 eggs
- ±600g sweet potato, peeled and coarsely grated
- 1 teaspoon fresh thyme, chopped
- 1 garlic clove, crushed
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons duck fat or coconut oil for frying
To serve
- 6 eggs, soft boiled
Method
- Whisk the eggs in a large bowl.
- Add the grated sweet potato, thyme, crushed garlic, sea salt and freshly ground black pepper to the eggs and stir until combined.
- Place a pan on medium-high heat, then add the oil.
- Place a spoonful of the sweet potato mixture in the pan and press down to form the rösti.
- Fry on each side for about 2 to 3 minutes until golden.
- Serve with soft boiled eggs.
How to make perfect soft boiled eggs
Bring a pot of water to a boil. Gently place the eggs in the boiling water and let it simmer for 6 to 7 minutes. Remove from the heat, and immediately place in cold water to stop the cooking process. When it is cool enough to handle, peel and enjoy!

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By Christelle Grobler
Christelle is a graphic designer, food photographer, primal health coach student and owner of My Wholesome Life.
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